Alice Waters's Coleslaw

5.0(531)

by Jason Epstein

Easy, Side Dish

Servings

(8–12)

Total time

2h 15m

Calories / serving

87 kcal

Ingredients (10)

serves

1 medium cabbage (about 3 pounds), outer leaves removedcabbage
1 large jalapeño pepperpepper
1/2 small red onion, cut in half through the stem, peeled and thinly slicedred-onion
1 cup loosely packed cilantro leaves, coarsely chopped
3 to 4 tablespoons fresh lime juicelime-juice
3 to 4 teaspoons red wine vinegarred-wine-vinegar
1/4 to 1/3 cup olive oiloil
1 1/2 teaspoons Maldon or other sea salt or more to taste
1/2 teaspoon freshly ground pepper or more to tastepepper
Large pinch of sugar or more to taste

Instructions (2 steps)

01Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred, using a sharp knife. Place shredded cabbage in a very large bowl or pot (you will have about 5 1/2 quarts). Cut open the jalapeño, discard the seeds and dice it fine. Add diced jalapeño, onion and cilantro to the cabbage and toss to mix. Sprinkle with the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
02Let slaw sit for 1 hour, tossing occasionally. Drain; taste and adjust seasonings. Wait another hour. Serve at room temperature.

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Rich recipe — supports nutrition-aware planning.